Tuna Lasagna

For the tuna lasagna, first prepare the tuna sauce. To do this, peel and finely chop the onion, garlic and carrot, and also dice the zucchini and bell bell pepper.

Saute the onion and garlic in a little oil, add the carrots and gradually the other vegetables depending on the cooking time.

Stir in the tomato paste and add the tuna. Stir in the polpa and add a little water if needed. Season the sauce and let it thicken a little to get a creamy consistency.

For the bechamel sauce, melt the 2 tablespoons of butter slowly and only on low heat, stir in the 2 tablespoons of flour and pour in the milk. Stir constantly until the sauce thickens, season with salt, pepper and nutmeg.

Now layer the lasagna: coat the baking dish with a little bechamel sauce, place a layer of lasagna sheets on top, spread the tuna sauce on top, cover with a little bechamel sauce and place lasagna sheets on top again. Finish with a layer of pasta, well covered with the bechamel sauce. Bake the tuna lasagna at 180° for about 30 minutes

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